4–5 servings
- 750 g soft low-fat curd cheese
- 700 g fresh strawberries
- 250 g coarse flour
- 250 g granulated sugar
- 150 g sour cream
- 100 g butter
- 50 g powdered sugar
- 25 g ground cinnamon
- 300 ml water
- 2 eggs
- heaping teaspoon of starch (Solamyl, Naturamyl)
- juice of one lemon
- salt
- fresh mint for garnish
Mix the curd cheese with flour, add eggs, salt, and work into a soft and pliable dough. Let it rest briefly.
Form dumplings from the dough roughly the size of a golf ball, and slowly cook them in slightly salted water for about 8 to 10 minutes.
In a pot, boil water with sugar and lemon juice, thicken with starch dissolved in a little water, add chopped cleaned strawberries, and briefly cook.
Pour the strawberry sauce onto a plate, arrange the curd cheese dumplings on it, sprinkle with powdered sugar and cinnamon, drizzle with melted butter, and garnish with sour cream and a mint leaf.
